The Best Mango Lassi (Restaurant-Style)
Recipe: https://recipestripper.com/recipes/3efd4edf-7580-4c5e-87be-663b97f203ad
Original source: https://www.teaforturmeric.com/mango-lassi/
Recipe image: https://www.teaforturmeric.com/wp-content/uploads/2021/07/Mango-Lassi-Recipe-Card-1.jpg

This Mango Lassi recipe makes better-than-restaurant lassi with six easy-to-find ingredients. The base of the recipe is strong while allowing you to adjust to taste according to your mangoes. Tested to perfection!
Yield: 1
Prep time: PT10M
Total time: PT10M

Ingredients
- 3/4 cup ripe mango, preferably previously frozen (See Note 1) (I use Champagne (also called Ataulfo or Honey))
- 1/2 cup whole milk
- 1/3 cup + 1 tbsp  plain, whole-milk yogurt
- 2-4 tbsp store-bought sweetened Indian mango pulp (See Note 2) (optional but recommended)
- 1.5-2 tbsp cane sugar (depending on how sweet your mango is)
- 3 large/7-8 small  ice cubes (use lower amount if using frozen mangoes)

Instructions
1. Add mango, milk, yogurt, mango pulp (start with lower amount), cane sugar (start with the lower amount), and ice cubes to a high-speed blender.
2. Blend on high until smooth and no longer icy. If the mixture gets stuck, use the blender tamper or stop and push it down with a spatula. Taste and add remaining sugar for sweetness, pulp for more mango flavor/color, or 1-2 tbsp of yogurt for tartness. Initially, it’ll look like a smoothie, but it’ll quickly become pourable and runnier, like mango lassi.
3. Serve immediately or store, covered, in the fridge for up to 24 hours before it starts losing freshness.